St. Paul daily globe., 1887-05-29
TEMPTING APPETIZERS.
Pickles, Catsups. Sauces, Salads
and Slaws Are a Necessity.
SALADS.

SALADS.
Shrlmp-One quart of fresh, or boxes
OF cOrned shrimpS, 4 hard boiled eggs
chopped fine, q head of small cabbage
cut in fine strips.
Dressing Bring 1 pint of milk to
the boiling point, then add the yelks of
4 eggs beaten to cream, into which
sugar, tablespoonful butter, ~ tea
spoonful salt, 2 teaspoonfuls mustard,
small spoonful pepper; stir rapidly a
few minutes until it begins to thicken,
when it should be set on ice to cool:
when cold, add = cup strong vinegar,
mix with salad just before using.-MRS.
LUTH YAEGER, 243 Thirteenth street,
st. Paul.
Russian-This is made entirely of
vegetables, lettuce, sliced cucumbers
and tomatoes. Garnish with parsley.
Arrange the lettuce leaves in cup
shapes, lay slices of cucumbers in them
and the tomato in the center, then put
spoonful of the dressing on the tomato
-MRs. M. REESE, II West Seventh
street, st. Paul.
Beef-Three pounds of beef1fchopped
fine. 3 eggs beaten together. 6 crackers
rolled fine, 1 tablespoonful of salt, l
teaspoonful of melted butter; add sage
to taste. Bake II hours, 9 cover
tightly while baking.-MRs. l.. T.
STOREY, Sauk Center, Minn.3L Na
Chicken-White meat of cold boiled
| chicken: cut it in pieces 16 an inch long
by ID, crisp, white celery cut in 15-inch
pieces; sprinkle over this little salt:
| toss it up well and set in the ice chest
until you prepare your dressing; hard
boiled eggs, raw egg well beaten, Il
teaspoon cayenne pepper, teaspoon
salt, l teaspoon mustard, teaspoons of
salad Oil, 2 tablespoons granulated
sugar, q tea cup vinegar; rub the yolks
of the eggs to Il powder, add the salt,
pepper, sugar and mustard, then the
oil, dropping little at time,
until it is all used up; let all stand until
you whip the raw egg to a frOth; pour
this into the dressing and add the vine
dressing all the time; pour the dressing
over the meat, toss all up well with a
| silver or wooden fork, heap it Oh a plat
ter, garnish the dish with green celery
| tops and the whites of the hard boiled
eggs. If you cannot get celery you can
substitute crisp white cabbage. Use
either celery vinegar or celery SALTS
MRS. f. THOMPSON, Winslow house, st.
| Paul.
Potato--Slice 12 potatoes and or 2
onions in salad dish; for the dressing
| %
spoons cream or milk, table spoon salt,
| = table spoon pepper, 1 teaspoon mus,
tard, cup vinegar; boil these hard,
then add eggs well beaten, whites
beaten to froth, add eggs while hot
and stir minutes; pour over potatoes.
Mrs. E. j. KIRKHAM, White Bear,
Minn.
Potato--Cold boiled potatoes cut in
small pieces, or 5 onions cut in strips,
smallest and tenderest lettuce leaves,
salt and pepper the whole; dressing. i
egg beaten well, l tablespoonful of
sugar, u teaspoons of mustard, butter
size of hickory nut, vinegar according
| to ones taste, usually 6 or table spoon
fuls; cook until thick like cream; pour
over potato, m king well.-MRs. FRANK
LEMON, Saltwater, MINI.
Cabbage-One egg, teaspoon salt,
teaspoon sugar, = teaspoon mustard, ID
teaspoon pepper, Is cup vinegar, beat
all together and boil in bowl over
steam of tea-kettle until quite thick,
| then turn the mixture over small half
head of cabbage chopped fine; if too
thick add cold vinegar; to be eaten
when cold. Splendid.--MRS. S. d. HAIR
RIs, Thompson, Oak.
Two quarts chopped cabbage, 6 eggs,
l cup butter, q cup milk, % cup vim
egar, tablespoonful mustard, table
spoonfuls black pepper, tablespoonful
salt, 2 of sugar, q cup chopped celery,
| pinch OF red pepper; set in kettle of
boiling water and steam until thick
Mrs. DIR. ID. M. TURNER, Mankato,
MINI.
| Cabbage Salad Dressing-Yelks of 2
eggs; 2 tablespoonfuls of sugar; small
teaspOonfuls of salt; 2 teaspoonfuls
made mustard; three tablespoonfuls of
melted butter;1 dessert spoonful of corn
starch; mix thoroughly and stir rapidly
into &of a cup of boiling vinegar ;the cab
bage used with this dressing should be
chopped rather fine, and after the dress
ing has been poured over, it should be